Unexpectedly enhanced pigments compositions and processes

ABSTRACT

Better than expected or empirically predicted odorant blends which contain one or more pigments, where the pigment influences the perceived identity of the odorants origin, such as an origin that is apple, lime, or grape, or where the pigment influences the preference for or nature of the perceived aroma, or influences an odor-associated flavor that may be evoked by the odorant, such as that of fruitiness, sweetness, sourness, or bitterness.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part of U.S. patent applicationSer. No. 16/007,936, filed Jun. 13, 2018, which claims the benefit ofpriority to U.S. Provisional Patent Application Ser. No. 62/518,703,filed Jun. 13, 2017, the disclosures of all of which are incorporated byreference herein in their entirety.

FIELD OF THE DISCLOSURE

This disclosure relates to consumables such as electronic cigarettes,candles, incense, perfumes, beverages, and snack foods. The disclosureprovides colorants and odorants, and formulations thereof, where thecolorant influences the perceived odor.

BACKGROUND OF THE DISCLOSURE

The color of a food and colorings added to a food are visual cues ontaste and flavor. Greater color intensity can influence a subject'srating of a substance as having a greater intensity flavor and can alsoinfluence identification of the flavor. Color can also tip the balancebetween two different perceptions of odor or flavor, for example, theperceptions of sweet versus sour. Odors can modify behavior, generateemotions, and evoke memories. Color can influence odor perception asshown, for example, by aroma determination tests of wine. See, e.g.,Morrot, G. et al. (2001) Brain and Language. 79:309-320. Regarding odoritself, odor testing can result in experimental data taking the form ofreports of pleasantness, unpleasantness, intensity, and duration ofmemory of a given odor. See, e.g., Richardson, J. et al. (1989)Psychological Bulletin. 105:352-360. A variety of tests are availablefor assessing the influence of color on the perceptions of a givenliquid, for example, where color influences the perception of“refreshingness” or the perception of “thirst-quenchability.” See, e.g.,Zellner, D. A. et al. (2003) Am. J. Psychol. 116:633-647. Color can be amore influential cue than taste in the consumers' perception of flavorand, in this way, a coloring can contribute to the marketing of a givenproduct. See, e.g., Tom, G. et al. (1987) Consumer Marketing, 4:23-27.

Food color influences perceived flavor intensity and identity. Anexample is oenophiles given white wine that has been colored red whodescribed it with red wine flavor descriptors. A cause of decreased foodintake that occurs with advancing age is loss of taste and smell acuity.The present disclosure provides compositions for use in flavor-amplifiedfoods to improve nutritional status in elderly persons. Moreover, thepresent disclosure provides cannabis compositions, optionally withflavorings and colorings, to improve appetite.

The present disclosure provides compositions and formulations where acoloring is included, and where the particular color influenced thesubject towards certain odor-perceptions and also influenced the samesubject away from other odor-perceptions.

SUMMARY OF THE DISCLOSURE

Briefly stated, the present disclosure provides a formulation comprisinga coloring and an odorant, wherein the odorant provides a perceivableodor to the formulation, and wherein the coloring provides a perceivablecolor to the formulation. Also provided, is the above formulation,wherein in the coloring in pure form does not have a perceivable odor,and wherein the odorant in purified form does not have a perceivablecolor.

In one embodiment described herein, a formulation is provided whereinthe perceivable odor and/or flavor is representative of any fruit thatis associated with a dominant color like the following fruit-colorpairs: orange-orange, lemon-yellow, lime-green, or blueberry-blue. Inone aspect of an embodiment described herein, the formulation comprisesa coloring selected from the group consisting of violet, indigo, blue,green, yellow, orange, red, and a combination thereof. In another aspectof an embodiment described herein, the formulation is selected from thegroup consisting of a liquid, a slurry, a paste, an oil, a powderedsolid, a non-powdered solid, and a combination thereof.

In another embodiment described herein, the formulation comprises anodorant, wherein the odorant in purified form has a first odor, whereinthe odorant in purified form mixed with a coloring in purified form hasa second odor, and wherein the first odor is more intense than thesecond odor as determinable with perception tests with human subjects.In one aspect of an embodiment described herein, the formulationcomprises an odorant, wherein the odorant in purified form has an odor,wherein the odorant in purified form mixed with a coloring in purifiedform has the same odor, but wherein, the odorant mixed with a coloringis more recognizable and/or more enjoyable as determined via perceptiontests with human subjects. In another aspect of an embodiment describedherein, the formulation comprises an odorant, wherein the odorant inpurified form has an odor that may be identified as smelling like a kindof fruit, wherein the odorant in purified form mixed with a coloring inpurified form is more often identified as smelling like the fruit and isalso perceived as more enjoyable to humans on average.

In yet another embodiment described herein, the formulation comprises aflavorant, wherein the flavorant in purified form has a taste profile,wherein the flavorant in purified form mixed with a coloring in purifiedform has the same taste profile, but wherein, the flavorant mixed with acoloring is more recognizable and/or more enjoyable as determined viaperception tests with human subjects. In one aspect of an embodimentdescribed herein, the formulation comprises a flavorant, wherein theflavorant in purified form has an odor that may be identified assmelling like a kind of fruit, wherein the flavorant in purified formmixed with a coloring in purified form is more often identified astasting like the fruit and is also perceived as more enjoyable to humanson average.

In one embodiment described herein, the formulation can be used in anelectronic cigarette. In one aspect of the embodiment described hereinthe electronic cigarette emits a smoke, wherein the coloring isperceived as having a color in the smoke emitted by the electroniccigarette or the coloring is not perceived at coloring the smoke at all.

In another embodiment described herein, the formulation can be used in abeverage for human consumption. In yet another embodiment describedherein, the formulation can be used in one or more of a skin lotion,perfume, and/or cosmetic. In yet another embodiment described herein,the formulation can be used in a confection, cake frosting, and/orcandy. In one aspect of an embodiment described herein, the formulationcomprises at least one plant pigment and at least one cannabinoid. Inanother aspect of an embodiment described herein, the formulationcomprises at least one plant pigment and at least one terpene. In yetanother aspect of an embodiment described herein, the formulationcomprises at least one non-plant pigment and at least one cannabinoid.In yet another aspect of an embodiment described herein, the formulationcomprises at least one non-plant pigment and at least one terpene.

In one embodiment described herein, the formulation comprisesD-Limonene, beta-caryophyllene, beta-myrcene, linalool, beta-pinene,alpha-humulene, alpha-bisabolol, alpha-pinene, and terpinolene;optionally with orange pigment (Tangie). In one aspect of the embodimentdescribed herein, the formulation does not comprise anycaryophyllene-oxide. In another aspect of the embodiment describedherein, the formulation comprises an orange pigment, wherein the orangepigment acts by synesthesia to increase preference by a human subject ofone or both of the odor or flavor of Tangie.

In another embodiment described herein, the formulation comprisesD-Limonene, beta-pinene, beta-caryophyllene, beta-myrcene, linalool,alpha-humulene, alpha-bisabolol, alpha-pinene, and terpinolene;optionally with yellow pigment (Lemon Kush). In one aspect of theembodiment described herein, the formulation does not comprise anycaryophyllene-oxide. In another aspect of the embodiment describedherein, the formulation comprises a yellow pigment, wherein the yellowpigment acts by synesthesia to increase preference by a human subject ofone or both of the odor or flavor of Lemon Kush.

In yet another embodiment described herein, the formulation comprisesD-Limonene, beta-myrcene, alpha-pinene, beta-caryophyllene, beta-pinene,alpha-humulene, linalool, alpha-bisabolol, caryophyllene-oxide, andterpinolene; optionally with green pigment (Lime Dream). In one aspectof the embodiment described herein, the formulation comprises a greenpigment, wherein the green pigment acts by synesthesia to increasepreference by a human subject of one or both of the odor or flavor ofLime Dream.

In yet another embodiment described herein, the formulation comprisesbeta-myrcene, beta-caryophyllene, D-Limonene, alpha-pinene,alpha-humulene, beta-pinene, linalool, alpha-bisabolol, terpinolene,caryophyllene-oxide, and terpinolene; optionally with blue pigment(Berry Cush). In one aspect of the embodiment described herein, theformulation comprises a blue pigment, wherein the blue pigment acts bysynesthesia to increase preference by a human subject of one or both ofthe odor or flavor of Berry Cush.

The foregoing four examples represent specific embodiments of odorantand flavorant formulations that are representative of the specific fruitmoniker used in the odorant and flavorant name (e.g. Lime Dream). Theseexamples are not intended to restrict the general principle of pairing aflavorant or odorant formulation that is representative of a fruit thatis associated with a dominant color.

The present disclosure provides a formulation for use in an electroniccigarette comprising a light emitting diode (LED) that produces a purplewavelength of light, wherein the formulation comprises about 10%terpenes, about 65% phytol, and about 24.5% cannabinoids, and whereinthe perception of grape odor is greater than that for the sameformulation without LED or with the LED turned off.

The present disclosure also provides a formulation for use in anelectronic cigarette, wherein the formulation comprises 0.05%-5%guaiazulene, about 10% terpenes, about 65% phytol, and about 24.5%cannabinoids, and wherein the perception of grape odor is greater thanthat for a formulation comprising 0-0.03% guaiazulene, about 10%terpenes, about 65% phytol, and about 24.5% cannabinoids. The presentdisclosure also provides a formulation comprising about 10% terpenes,about 65% phytol, about 24.5% cannabinoids, and guaiazulene in an amountselected from the group consisting of 0%, 0.01%, 0.02%, 0.05%, 0.1%,0.5%, 2.0%, 5.0%, and 10% guaiazulene.

The present disclosure further provides a formulation for use in anelectronic cigarette, wherein the formulation comprises 0.05%-5% of oneor more azulene compounds, about 10% terpenes, about 65% phytol, andabout 24.5% cannabinoids, and wherein the perception of grape odor isgreater than that for a formulation comprising 0%-0.03% guaiazulene,about 10% terpenes, about 65% phytol, and about 24.5% cannabinoids.

Furthermore, the present disclosure provides a formulation for use in anelectronic cigarette, wherein the formulation comprises 0.05%-5%guaiazulene, about 10% terpenes, about 65% phytol, and about 24.5%cannabinoids, and wherein the perception of grape odor is greater thanthat for a formulation comprising 0%-0.03% guaiazulene, about 10%terpenes, about 65% phytol, and about 24.5% cannabinoids.

Furthermore, the present disclosure provides a formulation for use in anelectronic cigarette, wherein the formulations comprising 0.05%-5%guaiazulene, about 10% terpenes, about 65% phytol, and about 24.5%cannabinoids, and wherein the perception of grape flavor is greater thanthat for a formulation comprising 0%-0.03% guaiazulene, about 10%terpenes, about 65% phytol, and about 24.5% cannabinoids.

Furthermore, the present disclosure provides a formulation for use in anelectronic cigarette, wherein the formulation comprises 0.01%-0.05%chamazulene, about 5% terpenes, and about 94.99% cannabinoids, andwherein the perception of grape odor is greater than that for aformulation comprising 0%-0.005% chamazulene, about 5% terpenes, andabout 94.99% cannabinoids.

Furthermore, the present disclosure provides a formulation for use in anelectronic cigarette, wherein the formulation comprises 0.01%- 0.05%chamazulene, about 5% terpenes, and about 94.99% cannabinoids, andwherein the perception of grape flavor is greater than that for aformulation comprising 0-0.005% chamazulene, about 5% terpenes, andabout 94.99% cannabinoids.

DETAILED DESCRIPTION

As used herein, including the appended claims, the singular forms ofwords such as “a,” “an,” and “the” include their corresponding pluralreferences unless the context clearly dictates otherwise. Al referencescited herein are incorporated by reference to the same extent as if eachindividual publication, patent, and published patent application, aswell as figures and drawings in said publications and patent, documents,was specifically and individually indicated to be incorporated byreference.

Expressly incorporated by reference herein in their entirety are allserial numbers, patents, granted and issued overseas: Ser. No.14/467,565 filed Aug. 25, 2014; PCT/US2014/056249 filed Sep. 18, 2014;U.S. Letters U.S. Pat. No. 9,732,009, issued Aug. 15, 2017;PCT2014/064860 filed Nov. 10, 2014; Ser. No. 15/014,716 filed Feb. 3,2016; Ser. No. 15/097,197 filed Apr. 12, 2016; PCT/US16/44929 filed Jul.30, 2016; Ser. No. 15/250,475 filed Aug. 29, 2016; 62/518,703 filed Jun.13, 2017; Ser. No. 15/676,744 filed Aug. 14, 2017; 62/553,817 filed Sep.2, 2017; 62/556,418 filed Sep. 9, 2017; Ser. No. 15/826,203 filed Nov.29, 2017; PCT/US15/55272 filed Oct. 13, 2015; Ser. No. 14/882,018 filedOct. 13, 2015; AU 2014 323 509 filed Sep. 18, 2014; CA 2,923,091 filedSep. 18, 2014; IL Patent No. 244399, granted May 29, 2017; IN201617007409 filed Sep. 18, 2014; RU 2016107794 filed Sep. 18, 2014; ESP201690015 filed Sep. 18, 2014; IL Patent No. 245469 granted May 29,2017; IN 201617015721 filed Nov. 10, 2014; RU 2016117582 filed Nov. 10,2014; ES Patent No. 2576464 issued May 19, 2017; AU 2015 333 703 filedOct. 13, 2015; IL 251660 filed Oct. 13, 2015; IN 201717013784 filed Oct.13, 2015; JP 2017-519651 filed Oct. 13, 2015; RU 2017112763 filed Oct.13, 2015; ES 201790019 filed Oct. 13, 2015; UK 1707675.3 filed Oct. 13,2015; CZ PV2017-259 filed Oct. 13, 2015; CA 2,994,266 filed Jul. 30,2016; IL 257268 filed Jul. 30, 2016; Ser. No. 15/749,358 filed Jan. 31,2018; AU 2018 201 704 filed Mar. 9, 2018.

The term “coloring” as used herein refers to a physical entity such as achemical, molecule, metal ion, complex of metal ion. light-producingelement, like a light-emitting diode (LED), and a molecule, compositioncomprising one or more of the above, composition consisting of one ormore of the above, and the like, where the “coloring” is perceivable ashaving a color. Without implying any limitation, in some embodiments, a“coloring” in a relatively pure form or in a pure form, is perceivableas having a color, while in other embodiment, the “coloring” isperceivable as having a color only when subject to a specificenvironmental condition, such as an acid pH or a neutral pH. The colorcan be selected from the group consisting of violet, indigo, blue,green, yellow, orange, red, and a combination thereof.

The term “odorant” as used herein refers to a chemical compound or amixture of chemical compounds with a smell detectable by a human nose.The term “flavorant” as used herein refers to a flavor additive ormultiple flavor additives that modify the flavor of a compositioncompared to if the flavorant was not present. The term “pigment” as usedherein refers to a composition or compositions that can be identified ordistinguished by names of chemicals and where the pigment is perceivableas having a color. The term “colorant” as used herein refers to asubstance or a mixture of substances that is added to change the colorof a composition.

In one embodiment described herein, the formulation may comprise one ormore terpenes selected from the group consisting of alpha-bisabolol,borneol, camphene, camphor, beta-caryophyllene, delta-3-carene,caryophyllene oxide, alpha-cedrene, beta-eudesmol, fencholfenchylalcohol, geraniol, guaiol, alpha-humulene, isoborneol, limonene,linalool, menthol, myrcene, nerol, nerolidol, cis-ocimene,trans-ocimene, alpha-phellandrene, alpha-pinene, beta-pinene, sabinene,4-thujanol, alpha-terpinene, alpha-terpineol, terpinolene,alpha-guaiene, elemene, farnesene, farnesol, germacrene B,guaia-1(10),11-diene, trans-2-pinanol, selina-3,7(11)-diene,eudesm-7(11)-en-4-ol, valencene, and a mixture thereof.

In one embodiment described herein, the formulation may comprise one ormore cannabinoids selected from the group consisting oftetrahydrocannabinol, delta-9-tetrahydrocannabinol (THC),delta-8-tetrahydrocannabinol, delta-9-tetrahydrocannabinol propylanalogue (THCV), cannabidiol (CBD), cannabidiol propyl analogs (CBDV),cannabinol (CBN), cannabichromene (CBC), cannabichromene propyl analogs(CBCV), cannabigerol (CBG), their corresponding cannabinoid acidcounterparts, and a mixture thereof.

In one embodiment, a formulation described herein may comprise carriersor diluting oils such as dipropylene glycol, coconut oil, and glucamP-20, propylene glycol, triacetin, vegetable glycerin are availablefrom, e.g., Perfumers Apprentice (Scotts Valley, Calif.). Colorings andpigments are available from, e.g., American Colors, Inc., Sandusky,Ohio. Natural aroma chemicals, synthetic aroma chemicals, and essentialoils and extracts are available from, for example, Vigon International,East Stroudsburg, Pa.. Violet-colored azulene compounds are disclosedby, e.g., Hayashi (1968) Bulletin of the Chemical Society of Japan.41:2182-2183.

Standard color charts are available, for example, from Long, J. (2011)The New Munsell Student Color Set, 3rd ed. Fairchild Books; Centore, P.(2015) Controlling Colour With the Munsell System. ISBN-10:1632270129.The Munsell System is used in psychology experiments. See, e.g.,Gilbert, A. N. et al. (1006) Cross-modal correspondence between visionand olfaction: the color of smells. Am. J. Psychology. 109:335-351.

Other standard color charts include: ROL Colors. The RAL system is aCentral European Color Standard, and RAL color charts are available fromColor Harzen. General chemical reagents, as well as colorings, solvents,and surfactants are available (Sigma Aldrich, St. Louis, Mo.; FischerChemicals, Fair Lawn, N.J.; Ceriliiant, Round Rock, Tex.; Promochem,Molsheim, France, Cayman Chemical Co., Ann Arbor, Mich.). Useful labelsinclude 33P, 35S, 14C, 3H, stable isotopes, fluorescent dyes, orfluorettes. See, e.g., Rozinov and Nolan (1998) Chem. Biol. 5:713-728.Terpenes, cannabinoids, formulations, and methods for preparation andanalysis are available from US2015/0080265 of Elzinga and Raber,US2015/0152018 of Raber and Elzinga, 2017/0021029 of Raber et al, and2016/0151328 of Doane and Raber, the disclosures of each of which areincorporated herein in their entirety.

The present disclosure provides compositions, reagents, and combinationsof reagents, that act by way of synesthesia. Synesthesia encompasses,but is not limited to, a phenomenon where a stimulus in one sensory modeis interpreted in terms of some other sensory mode. For example, colorscan bias odor judgments. Odor judgments include, and are not limited to,accuracy in odor identification. A synesthesia questionnaire can takethe form of a paper that invokes a mood, such as angry, tired, proud,peaceful, surprised, excited, joyful, and so on, and where the subjectedreports the evoked mood (e.g., yellow perceived as joyful, red assurprised, blue as peaceful). Also, the subject can be presented with anodor sample, and be asked to report the evoked color. Fragrances of thepresent disclosure can be dissolved in diethyl phthalate, where odorchemicals are present in an amount ranging from 0.1% to 80% of theamount of the composition. In one embodiment, the odor chemical arepresent in an amount ranging from 0.1% to 1%, 0.5% to 2.0%, 1.0% to5.0%, 2.5% to 7.5%, 5% to 10%, 7.5% to 15%, 10% to 20%, 15% to 25%, 20%to 30%, 25% to 35%, 30% to 40%, 35% to 45%, 40% to 50%, 45% to 55%, 50%to 60%, 55% to 65%, 60% to 70%, 65% to 75%, or 70% to 80% of the amountof the composition. Alternatively, the odor chemical can be used at 100%strength. See, Gilbert, A. N. et al. (1996) Am. J. Psychology.109:335-351; and Rader and Tellegen (1987) J. Personality and SocialPsychology. 52:981-987.

The present disclosure provides compositions, formulations, solutions,and the like, can be used with an electronic cigarette (e-cigarette).Apparatus and formulations for e-cigarettes are available. See, U .S.Pat. No. 9,254,002 of Chong and U.S. Pat. No. 8,997,753 of Li, which areincorporated herein in their entirety. In embodiments, the compositions,formulations, and solutions of the present disclosure can be convertedto an aerosol, and in other embodiments, take the form of an aerosol.

The reagents and compositions of the present disclosure can be used incombination with, or can be contained within, one or more of the devicesdescribed herein. The devices include a moist towel in a tearablealuminum foil envelope; scented soft paper tissue, e.g., Kleenex®.; acartridge that goes inside a bong, or water pipe, or hookah, where thecomposition supplements the flavor or medicinal effects of the marijuanasmoke; an inhaler for people with asthma, where the composition is mixedwith and supplements the anti-inflammatory drugs present in the inhaler;coaled porous particles and/or coated non-porous particles, wherein theparticles have terpenes and cannabinoids soaked into the particles;mixed in a hangover treatment (not necessary medicinal); as part of acomposition with capsaicin (chili pepper chemical) for use in treatingpain, for topical application, for arthritis pain or as part of anexisting arthritis pain topical cream; lip balm; and/or as a componentof an oil-based cosmetic for skin.

DABS. Dabs are a means for consuming cannabis concentrates viavaporization and inhalation. A dab usually refers to a dose ofconcentrate that is heated on a hot surface, usually a nail, and theninhaled through a dab rig. Dabs are concentrated doses of cannabis thatare made by extracting THC and other cannabinoids using a solvent suchas butane or carbon dioxide, resulting in sticky oils commonly referredto as wax, shatter, budder, and/or butane hash oil (BHO). While it ispossible to extract non-psychoactive compounds like CBD, THC is what isbehind the potent effects of dabs, increasing efficiency inadministration of medications. Terpenes or the aromatic oils that givecannabis flavor, can also be extracted. The present disclosure providesmethods of use, methods of manufacture, and compositions and reagentsfor use with administration by way of dabs.

ECIG COMPONENTS. The present disclosure provides devices and methods forstoring the compositions described herein inside of a vapor cartridge(ecig component) or other device or object. Devices and objects may becolor coded to indicate flavor suggestions, and optionally also toindicate if it contains THC or CBD (or other cannabinoid). Anon-limiting physical structure of the ecig includes: (1)chip/microcontroller for voltage regulation, run lights or vibration,flow cell monitoring; (2) LEDs/vibrating motor for visual and tactilefeedback; (3) battery or other energy source to supply power; (4) achamber to hold material to be vaporized, wherein the chamber can be ofmany shapes and materials; (5) mouthpiece; (6) heating element tovaporize the material, wherein the heating element can be made in manyshapes and material; (7) 510 thread as a standardized linkage betweencartridges of material and the battery/electronics. The chamber part(also known as a cartridge) is where the composition is held.Compositions could be placed in vapor cartridges that are transparent intheir construction to allow seeing the composition. In a vapor cartridgeit is intended to be smelled by the nose during exhale and tasted by thetongue on inhalation. In other uses, such as a dab, the user may intendto smell before inhalation or smell during exhalation, or both. The modeof delivery drives whether an aroma can be appreciated during theinhale, during the exhale, or both. The present disclosure providesmethods of use, methods of manufacture, and compositions and reagentsfor use with administration by way of an ecig.

Methods for conducting odorant perception tests are also describedherein. In one type of test subjects are instructed to describe the odorof various fruit solutions, some of which are inappropriately colored.Then, subjects are presented with a series of fruit solutions which varyin odor and color intensity and then asked to rank them in order of odorstrength. See, Blackwell L (1995) Nutrition and Food Science. 95:24-28.In another type of test, an odorant is presented in one of 16 differentdilutions. The odorant may or may not be colored. Also, a picture orphotograph of a possible source of the odorant may or may not be shownto the subject, for example, a picture of a ham, cookie, or melon. Thesubject then identifies the odorant. See, Gudziol, V. and Hummel, T.(2009) Arch. Otoloaryngol. Head Neck Surg. 135:1431-1435. In other typesof tests, stimulant delivery occurred via squeezable polyethylenebottles that could deliver odorized air directly into the nostril, oralternatively, into air located below the nostrils. See, Rabin, M. D.and Cain, W. S. (1986) Perception Psychophysics. 39:281-286.

Entourage compounds and entourage effects are encompassed by the presentdisclosure. The methods, compositions, reagents, and devices of thepresent disclosure encompass entourage effects of cannabis andcannabinoids, including entourage effects provided by terpenes.Interactions between phytocannabinoids and terpenoid compounds can actsynergistically for treating pain, inflammation, depression, anxiety,and addiction. Ben-Shabat, et al. provide an example of an entourageeffect. 2-Arachidonoyl-glycerol is an endogenous ligand for bothcannabinoid receptors, CB1 and CB2. The biological activity of2-arachidonoyl-glycerol can be increased by related 2-acyl-glycerols,which alone show little or no activity. This effect (entourage effect)enhances activity of cannabinoids. 2-linoleoyl-glycerol and2-palmitoyl-glycerol are two esters that neither bind to cannabinoidreceptors nor inhibit adenylyl cyclase via either CB1 or CB2, but theycan potentiate the binding of 2-arachidonoyl-glycerol. See, Ben-Shabat,et al. (1998) Eur. J. Pharmacol. 353:23-31. Huestis provides anotherexample of entourage effect and entourage compounds. Ethanolamines suchas palmitoylethanolamine or stearoylethanolamine do not bind to CB1 orCB2 cannabinoid receptors, but they potentiate activity of ligands ofcannabinoid receptors. See, Huestis (2002) Forensic Sci. Rev. 14:15-60.

The method of conducting odor and flavor testing described herein, ingeneral terms, involves asking subjects to identify a specific odor orflavor presented to them and then to tally the number of correct answersversus incorrect answers. In addition, the human subjects can be askedto rate the enjoyment of the flavor and or aroma of a product. To testfor a synesthetic response, both of these tests can be done whileexposing the subject to light from an LED that is emitting either amatched color (i.e. the dominant color associated with a fruit, e.g.lime with green) or a mismatched color (e.g. lime with red). Incomparing the paired responses, one is able to discriminate the impactof the LED on both representative flavor/odor identification and overallenjoyment.

A method of conducting odor and flavor testing described herein, inspecific terms, involves presenting a human subject with an unmarkede-cigarette containing a formulation consisting, by weight percentage,of 10% flavor/odorant formulation, 10% cannabidiol, and 80% phytol;wherein the composition of the flavorant/odorant blend varies asdemonstrated in the examples that follow. As soon as the administratorof the experiment presents a cartridge to the subject, an LED light(ELlight brand 300 color LED controlled with the LED Hue iPhone app) isswitched on to a specific color and maintained on that color until thesubject verbally records flavor/aroma identification assessments and anoverall enjoyment rating from 1-10 with 1 being the least enjoyment and10 meaning the most enjoyment possible. Each subject is presented thesame flavor twice—once with a matched color and once with a mismatchedcolor. This allows for the measurement of the impact that the color fromthe LED has on the flavor identity assessments and overall enjoyment, ina relative way.

Table 1 illustrates mapping of dominant colors (i.e. matched colors)used in the experimental protocol described in the preceding paragraphsto the wavelength ranges of light emitted by LED.

TABLE 1 Colors, Wavelength Ranges & Associated Fruits Color WavelengthRange (nm) Example Fruits Red 620-750 Strawberry, Cherry, Red AppleOrange 590-620 Orange, Mango, Peach Yellow 570-590 Lemon, Banana,Pineapple Green 495-570 Lime, Kiwi, Pear, Honeydew Blue 450-495Blueberry, Plum, Grape Violet 380-450 Grape, Blackberry, Acai

EXAMPLES Example 1 Strawberry Cough

Strawberry cough is a flavor composition comprising the followingcompounds and weight percentages in parentheses: limonene (27%) ,beta-pinene (5%), beta-caryophyllene (17%), beta-myrcene (17%), linalool(6%), alpha-humulene (3%), alpha-bisabolol (2%), alpha-pinene (2%),terpinolene (<1%), and caryophyllene-oxide (<1%). This formula alsocomprises a compound found in strawberries, but not found in cannabis.As such, the taste and odor of the composition is both of strawberriesand of the cannabis strain strawberry cough. When matched with a redlight 4 out of 5 subjects correctly identified the taste/odor as havinga strawberry representative flavor with an overall enjoyment rating of6.4 out of 10. When mismatched with a yellow light only 1 out of 5subjects reported strawberry aroma or flavor with an average enjoymentrating of 5.8.

Example 2 Tangie

Tangie is a flavor composition comprising the following compounds andweight percentages in parentheses: limonene (22%), beta-pinene (4%),beta-caryophyllene (17%), beta-myrcene (17%), linalool (7%),alpha-humulene (4%), alpha-bisabolol (2%), alpha-pinene (2%),terpinolene (<1%), and caryophyllene-oxide (<1%). This formula alsocomprises multiple compounds found in tangerines and other citrus fruit,but not found in cannabis. As such, the taste and odor of thecomposition is both of tangerines/citrus and of the cannabis strainTangie. When matched with an orange light 5 out of 5 subjects correctlyidentified the taste/odor as having a tangerine or citrus representativeflavor with an overall enjoyment rating of 7.6 out of 10. Whenmismatched with a purple light only 2 out of 5 subjects reported atangerine or citrus aroma or flavor with an average enjoyment rating of4.8.

Example 3 Lemon Kush

Lemon Kush is a flavor composition comprising the following compoundsand weight percentages in parentheses: limonene (49%) , beta-pinene(9%), beta-caryophyllene (9%), beta-myrcene (9%), linalool (3%),alpha-humulene (2%), alpha-bisabolol (1%), alpha-pinene (1%),terpinolene (<1%), and caryophyllene-oxide (<1%). This formula alsocomprises multiple compounds found in lemons, but not found in cannabis.As such, the taste and odor of the composition is both of lemons and ofthe cannabis strain Lemon Kush. When matched with a yellow light 4 outof 5 subjects correctly identified the taste/odor as having a lemon orcitrus representative flavor with an overall enjoyment rating of 4.8 outof 10. When mismatched with a purple light only 1 out of 5 subjectsreported a citrus aroma or flavor with an average enjoyment rating of5.0.

Example 4 Kiwi Kush

Kiwi Kush is a flavor composition comprising the following compounds andweight percentages in parentheses: limonene (12%) , beta-pinene (2%),beta-caryophyllene (19%), beta-myrcene (7%), linalool (3%),alpha-humulene (<1%), alpha-bisabolol (3%), alpha-pinene (1%),terpinolene (<1%), and caryophyllene-oxide (<1%). This formula alsocomprises multiple compounds found in kiwis, but not found in cannabis.As such, the taste and odor of the composition is both of kiwis and ofcannabis. When matched with a green light 3 out of 5 subjects correctlyidentified the taste/odor as having a kiwi representative flavor with anoverall enjoyment rating of 7.4 out of 10. When mismatched with a bluelight only 2 out of 5 subjects reported a kiwi aroma or flavor with anaverage enjoyment rating of 6.6.

Example 5 Blueberry Flame

Blueberry Flame is a flavor composition comprising the followingcompounds and weight percentages in parentheses: limonene (25%) ,beta-pinene (5%), beta-caryophyllene (16%), beta-myrcene (24%), linalool(5%), alpha-humulene (3%), alpha-bisabolol (1%), alpha-pinene (2%),terpinolene (<1%), and caryophyllene-oxide (<1%). This formula alsocomprises one compound found in blueberries, but not found in cannabis.As such, the taste and odor of the composition is both of blueberriesand of cannabis. When matched with a blue light 1 out of 5 subjectscorrectly identified the taste/odor as having a blueberry representativeflavor with an overall enjoyment rating of 4.2 out of 10. Whenmismatched with a red light 0 out of 5 subjects reported a blueberryaroma or flavor with an average enjoyment rating of 4.8.

Example 6 Grapeness

Grapeness is a flavor composition comprising the following compounds andweight percentages in parentheses: limonene (18%), beta-pinene (4%),beta-caryophyllene (13%), beta-myrcene (13%), linalool (5%),alpha-humulene (3%), alpha-bisabolol (2%), alpha-pinene (2%),terpinolene (<1%), and caryophyllene-oxide (<1%). This formula alsocomprises multiple compounds found in grapes, but not found in cannabis.As such, the taste and odor of the composition is both of grapes and ofcannabis. When matched with a purple light 5 out of 5 subjects correctlyidentified the taste/odor as having a grape representative flavor withan overall enjoyment rating of 7.2 out of 10. When mismatched with anorange light 4 out of 5 subjects reported a grape aroma or flavor withan average enjoyment rating of 5.4.

In aggregate, the matched fruit flavors/aromas and dominant color lightpairings highlighted in examples 1-6 resulted in an average of two morecorrect representative flavor assessments than incorrect. In contrast,the mismatched flavors resulted in an average of two more incorrectflavor assessments than correct. In addition, the matched fruitflavors/aromas and dominant color light pairings resulted in an averageenjoyment score of 6 out of 10 across all flavors while the mismatchedfruit flavors/aromas and dominant color light pairings resulted in anaverage enjoyment score of 5 out of 10.

The results of the raw data from the experiment that led to the datadescribed in the six preceding examples is presented in Table 2.

TABLE 2 Cartridge & LED Color Pairing Cartridge LED Avg. Code ColorSubject 1 Subject 2 Subject 3 Subject 4 Subject 5 Subjects A YellowFlavor Guess Melony, Same Melon Berry,

Lemon Lemony

Enjoyment Rating

7 5 8

5.8 B Purple Flavor Guess Grape, Grapey

? Grape, Grapey 0 Enjoyment Rating 7 7

3 3 4.8 C Green Flavor Guess Taste Green,

Citrusy & Piney Kiwi Kush ? Green fruit −3 Enjoyment Rating 7 7 6 2 35.0 D Red Flavor Guess None, Blank None No flavor Strawberry No flavor 3Enjoyment Rating 1 0 2 6 1 2.0 E Blue Flavor Guess Berry Flavor or

Kiwi Blueberry

Berry Kiwi −1 Enjoyment Rating 6 8 7 8 4 6.6 F Red Flavor Guess Does nottaste much Strawberry, Sweet,

Strawberry Cough ? Strawberry

Enjoyment Rating 3 7

6 2

G Orange Flavor Guess Citrusy & orange Grapey but bitter &

Grapeness Grape Grape 3 Enjoyment Rating 7

4 4 5.4 A Red Flavor Guess Strawberry Taste,

Sweet & Berry,

Lemon Kush Strawberry Strawberry 3 Enjoyment Rating 7

7 6 6.4 B Orange Flavor Guess Orange, sweet,

Sweet, Citrusy,

Tangerine Tangerine 5 Enjoyment Rating 8

7 9 8 7.6 C Yellow Flavor Guess Lemony Terpentine, citrusy,

Lemon Kush Bad Lemon 3 Enjoyment Rating 6 5 6 1 6 4.8 D No Color FlavorGuess Flavorless, No Flavor No Flavor No Flavor Nothing No Flavor 5Enjoyment Rating 1 0 1 2 1 1.0 E Green Flavor Guess Guava Sweet &Fruity,

Strawberry Cough Kiwi Kiwi 1 Enjoyment Rating 8 8 5 8 8 7.4 F BlueFlavor Guess Doesn't Taste much,

Berry, Piney,

Lemon Kush Pine-ish Juniper Berry

Enjoyment Rating 2 6

4.2 G Purple Flavor Guess Grape & Berry Berry, bitter,

Grapeness Grape Grape, Grapey 5 Enjoyment Rating 8 6 7 8 7 7.2

indicates data missing or illegible when filed

Generally, the term pigment refers to compositions that can beidentified or distinguished by names of chemicals and where the pigmentis perceivable as having a color. The term color refers to what isperceived by a human subject. The color can also be determined by aspectrophotometer.

Potential Pigments can be selected from the group consisting of Guaienesesquiterpenes, carotenoids, anthocyanins, anthocyanidins, anddiarylheptanoids. Guaiane sesquiterpenes—guaiazulene and vetriazulene,xanthophylls (bixins E160b, apocarotenal E160e, food orange 7 E160f,flavoxanthin E161 a, lutein E161 b cryptoxanthin E161c, rubixanthinE161d. violaxanthin E161e, rhodoxanthin E161f, canthaxanthin E161g,zeaxanthin E161f, citranaxanthin E161i, astaxanthin E161j). carotenes(lycopene E160d, beta-carotene E160a) diarylheptanoids (curcumin E100,curcumenoids), Antbocyanidins and anthocyanins, betanin (E162), carmine,chlorophyllin (E141) natural green 3.

Native Pigments can be selected from the group consisting of neoxanthin,violaxenthin, zeaxanthin, lutein, b-cryptoxanthin, b-carotene,chlorophyll a & b, and guaizulene.

Colors of Pigments: Guaiazulene can be used to color a clear extractshades of blue or yellow extract shades of yellow-green. Carotene andlutein can be used to color extracts orange. Lycopene can be used tocolor extracts orange-red. Curcumins can be used to color an extractbright yellow and make them fluoresce under UV radiation. Guaiazuleneand curcumins together can make shades of green that fluoresce.Anthocyanins can make extracts many shades of purple, red and blue.

Smell of Pigments: The present disclosure demonstrates that thepigmentation of cannabis extracts does not lead to off flavors.

OFF-FLAVOR TESTING. Methods and equipment for detecting and quantifyingoff-flavors are available. See, for example. Marsili, R. G. (1999)SPME-MS-MVA as an Electronic Nose for the Study of Off-Flavors in Milk.J. Agric. Food Chem., 47:648-654; Wilkes, J. G. et al. (2000) Samplepreparation for the analysis of flavors and off-flavors in foods.Journal of Chromatography A. 880:3-33; and Benanou, D. et al. (2003)Analysis of off-flavors in the aquatic environment by stir bar sorptiveextraction—thermal desorption—capillary GC/MS/olfactometry. AnalyticalBioanalytical Chem. 376:69-77.

Solubilities of Pigments: Anthocyanins are only soluble in dipropyleneglycol (i.e. OBP), not in nexus or cannabinoids alone. Anthocyanins inOBP can be added to cannabinoids and terpenes to make red coloredextracts. Guaiazulene is soluble in cannabinoids, terpenes, nexus, andobp and all useful combinations. Curcumins are soluble at necessarylevels for full pigmentation of obp, nexus, and terpenes. Lutein andcarotene are soluble in obp, nexus, terpenes, and cannabinoids.

Non-Chemical Pigment Influences: Pigments may be modified by use oflight, lightwaves, ultrasonic waves, other sound wave, and waveinfluences. LED lights on apparatuses that may contain the pigments orbe in touch with the pigments, being soluble in obp, nexus, terpenes orcannabinoids.

Preference Testing by Human Subjects

The present disclosure provides, without implying any limitation,protocol for testing preferences by human subjects. The protocol canrequire that human subject designate either preferred or not preferred.Another embodiment for protocol can require that the subject designatepreference in terms of a scale, for example, a scale ranging from zero(least preferred) to ten (most preferred), where the scale takes theform of 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10. Also, the scale can rangefrom zero to two (0, 1, 2), or zero to three (0, 1, 2, 3), or zero tofour (0, 1, 2, 3, 4), and the like. The process and composition of thepresent disclosure can exclude any composition, or can exclude anymethod that uses a composition, where the composition was not determinedto be preferred by at least 50% of a population of human subjects (wherepreference was determined under controlled laboratory testingconditions).

In a preferred embodiment of the present composition and relatedmethods, the composition can require preference by human subjects in acontrolled laboratory testing environment, that a given composition bepreferred (in tests given only the option of preferred versus notpreferred), by at least 20%, by at least 30%, by at least 40%, by atleast 50%, by at least 60%, by at least 70%, by at least 80%, by atleast 90%, or by at least 95% of the human subjects.

In yet another preferred embodiment of the present composition andrelated methods, the composition can require preference by humansubjects in a controlled laboratory testing environment, that a givencomposition be preferred (in tests giving the options of zero (leastpreferred), one, and two (most preferred)), that a preference value of“two” is designated by at least 20%, by at least 30%, by at least 40%,by at least 50%, by at least 60%, by at least 70%, by at least 80%, byat least 90%, or by at least 95% of the human subjects.

In yet another preferred embodiment of the present composition andrelated methods, the composition can require preference by humansubjects in a controlled laboratory testing environment, that a givencomposition be preferred (in tests giving the options of zero (leastpreferred), one, two, and three (most preferred)), that a preferencevalue of “two” is designated by at least 20%, by at least 30%, by atleast 40%, by at least 50%, by at least 60%, by at least 70%, by atleast 80%, by at least 90%, or by at least 95% of the human subjects.

In yet another preferred embodiment of the present composition andrelated methods, the composition can require preference by humansubjects in a controlled laboratory testing environment, that a givencomposition be preferred (in tests giving the options of zero (leastpreferred), one, two, and three (most preferred)), that a preferencevalue of “three” is designated by at least 20%, at least 30%, by atleast 40%, by at least 50%, by at least 60%, by at least 70%, by atleast 80%, by at least 90%, or by at least 95% of the human subjects.This criterion optionally can be combined with the criterion set forthin the previous paragraph.

What can be excluded is any composition or method, where the compositionwas not determined to be preferred by at least 60%, by at least 70%, byat least 80%, by at least 85%, by at least 90%, by at least 95%, by atleast 99% of the human subjects. For these exclusionary embodiments, theterm “preferred” can refer to tests that required either a yes/nopreference level.

Alternatively, where tests require that subjects designate a preferenceon a scale of zero to three, or zero to four, or zero to five, and soon, what can be excluded are compositions and method, where at least 50%of the subjects did not designate at least a “two,” or where at least50% of the subjects did not designate at least a “three,” or where atleast 50% of the subjects did not designate at least a “four,” or whereat least 50% of the subjects did not designate at least a “five,” orwhere at least 50% of the subjects did not designate at least a “six” orwhere at least 50% of the subjects did not designate at least a “seven,”or where at least 50% of the subjects did not designate at least an“eight,” and so on.

Certain embodiments described herein include the best mode known to theinventors for carrying out the process and/or creating a composition. Ofcourse, variations on these described embodiments will become apparentto those of ordinary skill in the art upon reading the foregoingdescription. A skilled artisan may employ such variations asappropriate, and the methods described herein cab be practiced otherwisethan specifically described herein. Accordingly, the present disclosureincludes all modifications and equivalents of the subject matter recitedin the claims appended hereto as permitted by applicable law. Moreover,any combination of the above-described elements in all possiblevariations thereof is encompassed by the present disclosure unlessotherwise indicated herein or otherwise clearly contradicted by context.

While the present disclosure has been described in terms of its specificembodiments, certain modifications and equivalents will be apparent tothose skilled in the art and are intended to be included herein.

We claim:
 1. A device comprising: (i) a chip/microcontroller; (ii) alight emitting diode that emits a color; (iii) an energy source and (iv)a chamber to hold material to be vaporized; wherein the device emits avapor and wherein material in the chamber comprises an odorant blendcomprising an odor and a flavor; wherein the odorant blend comprises atleast 5 terpenes selected from the group consisting of limonene,beta-pinene, beta-caryophyllene, beta-myrcene, linalool, alpha-humulene,alpha-bisabolol, alpha-pinene, terpinolene, and caryophyllene-oxide; andthe color from the light emitting diode acts by synesthesia to increaseperception of the identity or enjoyment of the odor or the flavor of theodorant blend by a human subject.
 2. The device according to claim 1,wherein the vapor emitted by the device is perceived as having a color.3. The device according to claim 1, wherein the material in the chamberis perceived as having a color.
 4. The device according to claim 3,wherein the color of the light emitting diode increases perception ofodor or flavor of the vapor by a human subject.
 5. The device accordingto claim 1, wherein the vapor has an odor.
 6. The device according toclaim 1, wherein the vapor has a flavor.
 7. The device according toclaim 1, wherein the formulation further comprises at least onecannabinoid.
 8. The device according to claim 1, wherein the formulationcomprises 0% to 15% terpenes, and about 0% to 95% cannabinoids.
 9. Adevice comprising: (i) a chip/microcontroller; (ii) a light emittingdiode that emits a color; (iii) an energy source; and (iv) a chamber tohold material to be aerosolized; wherein the device emits an aerosol,and wherein material in the chamber comprises an odorant blendcomprising an odor and a flavor; wherein the odorant blend comprises atleast 5 terpenes selected from the group consisting of limonene,beta-pinene, beta-caryophyllene, beta-myrcene, linalool, alpha-humulene,alpha-bisabolol, alpha-pinene, terpinolene, and caryophyllene-oxide; andthe color from the light emitting diode acts by synesthesia to increaseperception of the identity or enjoyment of the odor or the flavor of theodorant blend by a human subject.
 10. The device according to claim 9,wherein the aerosol emitted by the device is perceived as having acolor.
 11. The device according to claim 9, wherein the material in thechamber is perceived as having a color.
 12. The device according toclaim 11, wherein the color of the light emitting diode increasesperception of odor or flavor of the aerosol by a human subject.
 13. Thedevice according to claim 9, wherein the aerosol has an odor.
 14. Thedevice according to claim 9, wherein the aerosol has a flavor.
 15. Thedevice according to claim 9, wherein the formulation further comprisesat least one cannabinoid.
 16. The device according to claim 9, whereinthe formulation comprises 0% to 15% terpenes, and 0% to 95%cannabinoids.17. A device comprising: (i) a light emitting diode that emits a color;(ii) a power source; and (iv) a surface that heats to place material tobe vaporized; wherein the device emits a vapor and wherein material onthe surface comprises an odorant blend comprising an odor and a flavor;wherein the odorant blend comprises at least 5 terpenes selected fromthe group consisting of limonene, beta-pinene, beta-caryophyllene,beta-myrcene, linalool, alpha-humulene, alpha-bisabolol, alpha-pinene,terpinolene, and caryophyllene-oxide; and the color from the lightemitting diode acts by synesthesia to increase perception of theidentity or enjoyment of the odor or the flavor of the odorant blend bya human subject.
 18. The device according to claim 17, wherein the vaporemitted by the device is perceived as having a color.
 19. The deviceaccording to claim 17, wherein the material on the surface is perceivedas having a color.
 20. The device according to claim 19, wherein thecolor of the light emitting diode increases perception of odor or flavorof the vapor by a human subject.
 21. The device according to claim 17,wherein the vapor has an odor.
 22. The device according to claim 17,wherein the vapor has a flavor.
 23. The device according to claim 17,wherein the formulation further comprises at least one cannabinoid. 24.The device according to claim 17, wherein the formulation comprises 0%to 15% terpenes, and about 0% to 95% cannabinoids.